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A&W

4241 50 Avenue St. Paul AB T0A 3A3 · Food - General

Official record from Alberta →

Inspection summary

A&W has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 25, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on May 22, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on November 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on May 22, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 18, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on November 17, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed not washing hands between tasks while handling food.Ensure hands are washed between tasks to prevent cross-contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not updated.Ensure pest monitoring is conducted monthly and records kept.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the two-comp sink in the kitchen was leaking.Ensure that this faucet is replaced to prevent unsanitary conditions.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was unavailable at the handwash station in the kitchen area.Handwash station must be fully equipped at all times with paper towel, soap and warm running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the two-comp sink in the kitchen was leaking.Ensure that this faucet is replaced to prevent unsanitary conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Paper towel dispenser in the kitchen was not in good repair.Please repair.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs (5) were noted at 21C.Operator was unsure how long they were out at room temperature.Operator informed to discard eggs, which he did.Eggs must be kept at 7C or lower at all times. Bring out small batches to avoid temperature abuse of eggs and consequent bacterial contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping at backdoor appeared to be in disrepair. Ensure that weatherstripping is in good condition to prevent pest entry.This was fixed during the inspection.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping missing at the backdoor entrance. Ensure this is fixed to prevent pest entry and subsequent pest infestation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Window in the drive thru area is cracked and in need of repair. Ensure this is fixed to prevent physical injury and food contamination. Also, this will facilitate cleaning and sanitization.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were noted above 7C. They were at 27C, with staff unaware of time period eggs have been at this temperature for.Ensure that eggs are kept at no more than 7C to prevent microbial contamination.*This is the third time this is happening, and that staff are educated on the importance of temperature control. Please do ensure that small quantity of eggs are brought out of the cooler at a time and as needed. Operator was informed to discard the eggs, which he did.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Weatherstripping missing at the backdoor entrance. Ensure this is fixed to prevent pest entry and subsequent pest infestation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Window in the drive thru area is cracked and in need of repair. Ensure this is fixed to prevent physical injury and food contamination. Also, this will facilitate cleaning and sanitization.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs noted at 20C. Operator indicated that it has been out at room temperature for more than 2hrs. Operator informed to discard eggs. This was supervised and carried out by the operator.Ensure you bring out eggs from the cooler as needed. Eggs should be maintained at 7C or less.
  12. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy was unavailable during the inspection - but was later provided via email. This has been attached to the file.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs noted at 16C. Ensure that small quantities of eggs are brought out of the cooler as needed. Eggs should be stored at 7C or below to prevent bacterial contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel unavailable in the handwash sink in the service area. Ensure that handwash station is fully equipped with soap, paper towel, warm running water and a bin at all times, to facilitate handwashing.
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